Buttermilk Pancakes

Name: Buttermilk Pancakes
Cuisine: American
Ingredients: ½ vanilla bean, split lengthwise, seeds scraped; 1 teaspoon pure vanilla extract; 2 large eggs; 1½ cups plus 3 tablespoons buttermilk; 3 tablespoons unsalted butter, melted, plus more for the griddle; 1½ cups all-purpose flour; ½ cup finely chopped toasted pecans, plus coarsely chopped pecans for serving; 2 tablespoons granulated sugar; 1 tablespoon light brown sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon fine sea salt; 2 tbsp good-quality bourbon; 1/4 tablespoon sugar; 3 tablespoons unsalted butter, at room temperature; 2 tsp molasses; Pinch of fine sea salt

6 steps

SERVES 4 TO 6; MAKES 24 TO 36 SILVER DOLLAR PANCAKES Fr Brunch at Bobby's Cookbook

Updated at: Sun, 28 Jan 2024 14:07:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories567.6 kcal (28%)

Total Fat31.6 g (45%)

Carbs54.9 g (21%)

Sugars17.6 g (20%)

Protein12.3 g (25%)

Sodium752.5 mg (38%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5vanilla bean

split lengthwise, seeds scraped

1 teaspoonpure vanilla extract

2eggs

large

1 ½ cupsbuttermilk

3 tablespoonsunsalted butter

melted, plus more for the griddle

1 ½ cupsall-purpose flour

½ cuppecans

finely chopped, toasted, plus coarsely chopped pecans for serving

2 tablespoonsgranulated sugar

1 tablespoonlight brown sugar

1 teaspoonbaking powder

½ teaspoonbaking soda

¾ teaspoonfine sea salt

BOURBON MOLASSES BUTTER (optional)

2 Tbspbourbon

good-quality

¼ tablespoonsugar

3 tablespoonsunsalted butter

at room temperature

2 tspmolasses

fine sea salt

Instructions

Step 1

Combine the vanilla seeds and vanilla extract in a small bowl. Whisk in the eggs, buttermilk, and butter.

Step 2

2 // Whisk together the flour, finely chopped pecans, both types of sugar, baking powder, baking soda, and salt in a medium bowl. Whisk in the egg mixture until just combined. Do not overmix. Let sit at room temperature for 30 minutes or in the refrigerator for up to 1 hour.

Step 3

3 // Preheat the oven to 250°F. Line a baking sheet with parchment.

Step 4

4 // Heat a large cast-iron griddle or nonstick sauté pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop 2 tablespoons of batter per pancake onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.

BOURBON MOLASSES BUTTER

Step 5

Combine the bourbon and sugar in a small saucepan and bring to a boil over high heat. Cook until reduced by half, about 5 minutes. Set aside to cool.

Step 6

2 // Put the butter, molasses, salt, and bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and up to 8 hours. Remove from the refrigerator about 30 minutes before using to soften.